Lemon, asparagus, peas and basil are a harmony of flavors in this delicious one-pot pasta dish. I found an interesting naturally lemon flavored pasta at Trader Joe’s, but any interesting shaped pasta will do! My kids love to eat this warm with Parmesan cheese, or as a cool pasta salad while sitting outside by the pool. Hope you enjoy it as much as we do!
Springtime Pasta with Asparagus, Peas and Basil
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 1 lb pasta, I used Trader Joe’s lemon torchietti
- 1 lb asparagus, tough ends removed and trimmed, sliced into 1-inch long pieces
- 1/2 cup frozen English peas
- 3 garlic cloves, minced
- 2 tbsp unsalted butter
- juice from one lemon
- 1/4 cup pasta cooking liquid
- generous splash of heavy cream
- kosher salt and fresh cracked pepper to taste
- 1 cup fresh chopped basil
- Grated Parmesan for serving
Instructions
- Bring a large pot of water to boil, add salt and add the asparagus and cook for 1-2 minutes or until vibrant green
- Using a slotted spoon, remove the asparagus and transfer to a bowl filled with ice and water (ice water bath)
- Add the pasta to the pot and stir, cook for 6-8 minutes or until al dente
- Strain the pasta, reserving 1/4 cup of the pasta water
- Return the pot to the stove, add the butter and garlic and sauté until fragrant, about one minute. Add the pasta and the asparagus and toss gently. Add the frozen peas, the pasta water and lemon and stir gently until the peas thaw.
- Add the splash of cream, stir and turn off the heat.
- Transfer to a serving bowl and top with chopped basil and Parmesan, if using
